This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!

 

Delicious And Easy

Since I was planning on making more of my Cinnabon Rolls, I figured an easier and less time-consuming option wouldn’t be a bad idea.  So I thought I’d give this a try.

I have no idea where the recipe originated.  I have seen several renditions of the same thing over the past week, so what I did was take the best–or what I thought would be–of what I saw and combine it, plus adding a touch or 2 of my own cake-baking rituals.  I use evaporated milk–only slightly reconstituted.  It’s an old trick of using 2 parts evaporated milk to 1 part water in any cake for the liquid.  It works and it works WELL.

The cake uses a lot of butter. The flavor and the texture is superb and this is just perfect for a lazy Sunday breakfast–a cup of coffee, a HUGE hunk of this and the Sunday papers and you have it made!

One thing I will try the next time is cutting the butter for the topping in half.  It actually seemed a bit much to me because the amount of topping was HUGE.  Go for it if you like a lot of topping and “candy” running through the actual cake–and remember there’s a lot of icing too.  I’m not implying this tastes bad…OMG, it doesn’t, but I found as the cake cooled it became a texture-type thing, at least with me. If the cake doesn’t stand much chance of surviving a few hours, then this won’t be important.  I only mention this for singles and empty-nesters who won’t finish a 13×9 cake in one day!!!

I’ve really fallen in love with this baker and that surprises me since I was never an Old World kinda gal.  I was always more of a Floral Lace gal.

But I have to say I simply LOVE this–it’ looks so rich, especially in the cream color I got it in.

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